Tasting note

Opera Prima Syrah has high color intensity with violet trim, very attractive and clean. Floral aroma of lilacs well accompanied by wild fruits and a very attractive spiced base.

Juicy and pleasant on the palate, broad development with a long and tasty finish. Well balanced acidity that enhances the youth of this wine.

Winemaking

With the intention of developing a young and very fresh wine we set the harvest date based on the most ideal characteristics for the development of a young wine, and on our vines we find the ideal acidity and sugar balance.

Before beginning fermentation the already ground grape is kept at 10°C for 48 hours in order to extract, in the absence of alcohol, the terpene components producing the characteristic aromas of this varietal (wile red and black fruits and berries) as well as the anthocyanins responsible for its bluish and deep red colors.

The alcoholic fermentation takes place with oxygenated maceration below 25°C in order to preserve the aromatic potential. Once it is fermented, two thirds of the sugar is devatted, cooling the wine must to 20ºC, the temperature at which the alcoholic fermentation completes and malolactic fermentation occurs.
After light clarification and subsequent decanting it is stabilized at negative temperatures and bottled.

Pairing

Prices & awards

• Bacchus International Wine Competition 2015 – Silver Bacchus
• International Wine and Spirit Competition 2010 – Bronze medal
• International Wine Challenge 2011 – Bronze medal

Tasting note

This Opera Prima Cabernet has an active ruby red color that’s bright and clean with the bluish trim of its youth.

The nose presents an intense balsamic and spicy aroma characteristic of the varietal with a ripe red base. The palate shows a good balance between alcohol, acidity and sugar, emphasizing its pleasant taste in the palate and its range over the course of tasting.

Winemaking

This Opera Prima Cabernet has an active ruby red color that’s bright and clean with the bluish trim of its youth.

The nose presents an intense balsamic and spicy aroma characteristic of the varietal with a ripe red base. The palate shows a good balance between alcohol, acidity and sugar, emphasizing its pleasant taste in the palate and its range over the course of tasting.

Pairing

We recommend serving this Don Simon at a temperature between 16°C and 18°C. This wine can be served on its own or with red meat, roasts, meat with sauces and with cheeses.

Prices & awards

• Challenge International du Vin 2012 – Silver medal
• International Wine and Spirit Competition 2010 – Bronze medal

Tasting note

This wine has an attractive ruby red color that’s bright and clean with the bluish trim of its youth.

The nose presents intense fruity aromas characteristic of the varietal, red and black berries: blueberries, blackberries, strawberries, raspberries, currants and interesting floral aromas such as violets and roses.

The palate confirms the explosion of aromas of red and black berries, reappearing in the finish those initial aromas found in the nose.

Winemaking

With the intention of developing a young and very fresh wine we set the harvest date based on the most ideal characteristics for the development of a young wine, and on our vines we find the ideal acidity and sugar balance.

Before beginning fermentation the already ground grape is kept at 10°C for 48 hours in order to extract, in the absence of alcohol, the terpene components producing the characteristic aromas of this varietal (wile red and black fruits and berries) as well as the anthocyanins responsible for its bluish and deep red colors.

The alcoholic fermentation takes place with oxygenated maceration below 25°C in order to preserve the aromatic potential. Once it is fermented, two thirds of the sugar is devatted, cooling the wine must to 20ºC, the temperature at which the alcoholic fermentation completes and malolactic fermentation occurs.
After light clarification and subsequent decanting it is stabilized at negative temperatures and bottled.

Pairing

We recommend serving this wine at a temperature of 16°C and opening a half an hour before drinking to be oxygenated.
Don Simon Tempranillo pairs well with white meats, rice and semi-cured cheeses.

Prices & awards

• Bacchus International Wine Competition 2013 – Silver Bacchus
• Challenge International du Vin 2012 – Silver medal
• International Wine and Spirit Competition 2012 – Silver medal

Tasting note

Chardonnay of a clean and bright color with attractive tonality.

Fresh scent on the nose with a complex compendium of tropical fruits. On the palate it is tasty with well-balanced acidity and hints of the sensations obtained in the olfactory phase.

Winemaking

To obtain this white wine, Chardonnay grapes are selected before entering the winery. The must is obtained without pressure after a cold maceration at 10°C in stainless steel tanks. It is clarified and fermented at 16°C in stainless steel tanks with selected yeasts.
Once fermentation is complete, the wine is decanted to separate it from the lees and undergoes several days at negative temperatures to stabilize it without losing its freshness until the moment of bottling.

Pairing

We recommend serving this Opera Prima Cabernet at a temperature between 4ºC and 6º C. This Chardonnay from the Mancha Designation of Origin pairs especially well with seafood, fish, rice and fresh or semi-cured cheese.

Prices & awards

• International Wine and Spirit Competition 2010 – Bronze medal

Tasting note

This wine has a deep purple cherry color with a beautiful fresh primary aromas of Monastell, with blackberries, black cherry and strawberry. It has an attractive and complex on the palate, with silky tannins and a toasted and long aftertaste.

Winemaking

Pairing

Prueba

Prices & awards

Tasting note

This wine looks deep and bright purple color. The smell is very fruity on the nose. Ripe cherry and blackcurrant are combined with hints of black pepper, reminding the warm latitude where it was born.

Taste: Again fruity, jammy and powerful on the palate. Good backbone and a lingering finish. A wine to enjoy by the glass or with an aperitif.

Winemaking

This wine has been produced with the best Jumilla D.O. grapes. After an eight-day maceration at 28ºC in stainless steel tanks, the wine is decanted to complete its fermentation. After this it undergoes malolactic fermentation so that the wine is considered finished, microbiologically speaking. It is them kept for a year in tanks undergoing three decantings before aging begins. This Reserva is aged for twelve months in American oak barrels, another twelve months in French oak barrels from Allier and six months in bottle

Pairing

Letting the wine breath before serving is recommended to soften the tannins and open up the flavors.

Best served at 16ºC.

Prices & awards

Tasting note

This wine has a bright pale gold color. An intense and attractive fruit aromas of peaches, citrics and flowers.  It tastes light and juicy on the palate, full of fruity flavors and a luscious sweet finish.

Winemaking

Pairing

A wine to enjoy by the glass or with an aperitif.

Best served at 6ºC.

Prices & awards